March 25, 2011

Pyaaz Besan ki Kachauri/Onion and Bengal Gram Stuffed Kachauri

You have got to try this kachauri..It is  absolutely awesome. This is something which has made quite an impression on whoever has tried it. So much so, that the word has traveled  about it among my other relatives who haven't tasted it too. This recipe is adapted from Tarla Dalal's cookbook which was gifted to me by husband soon after marriage. I was such a novice with the Delhi food terminology that time , that I didn't know what kalonji [nigella seeds] was. I knew it by other name mangrail. For a long time I used Chironji instead of Kalonji and told this to others in office too with whom I had shared the recipe. :D

And yet again, the key here is "Fennel Seeds", big ones.The one in the pic is made of  wheat flour,so it is less crispier. You can make it with maida/All purpose flour for crispier version but it is heavy too. 
I have made it countless times, and with experience I have begun to add more fennel seeds and  Besan/Bengal gram flour for awesome taste. I use the same stuffing to make stuffed parathas too.



For the dough Ingredients
2 cups wheat flour or all purpose flour
1/4 cup refined oil or ghee/clarified butter
1/2 tsp salt

For the Stuffing

2 cups very finely chopped onions.
1 tsp nigella seeds (kalonji/mangrail)
2  heaped TBSP fennel seeds[Big Saunf]
2 Bay leaves
2-3 tsp finely chopped green chillies
3-4 heaped  TBSP Bengal Gram flour [Besan]
2 tsp Coriander powder [Dhania powder]
2 tsp chilli powder
1 tsp garam masala
3 TBSP chopped coriander Leaves
2 TBSP oil
Salt to taste
Oil  for deep-frying




For the Dough

  • Combine all the ingredients in a bowl and knead into semi-soft dough using enough water. Knead well for 5 to 7 minutes. 

  • Divide the dough into 12 equal parts and keep covered under a wet cloth.                                       

For the onion stuffing 
  1. Heat oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
  2. Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 4 to 5 minutes. 
  3. Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
  4. Divide into 12 equal portions and keep aside. 
  5. Roll out each portion of the dough into a 2 inches diameter circle.Place one portion of the onion filling in the centre of the rolled dough circle and close it from all sides.
  6. Roll each filled portion into a 2 1/2" diameter circle taking care to ensure that the filling does not spill out.
  7. Gently press the centre of the kachori with your thumb.Repeat with the remaining dough and filling to make 11 more kachauris.
  8. Deep fry the kachauris in hot oil over a slow flame till golden brown.The kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked in the insides also.


Hungover on Fashion said...

I have posted this recipe link in my blog. Have a look..

Anonymous said...

Only after I got married to my north Indian husband, that I was introduceds to this delectable masterpiece.

Never ever thought I could make it home. It was in my mind, always something for the Halwaai's department.

It looks glorious and I might just dare to make it at home

SinFoodie said...

Thank you Debleena for the mention :)
@sliceofmylife - Do try it.. It is a no fuss recipe.. :)

beena said...

hey i must make these. i have special liking for kachoris... these must taste delicious :) do check out a post on kachoris on my was peas kachori & had turned out pretty well! thanks must make on one of these days! :)

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